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Best Veggie Marinade

Best veggie marinade for grilled vegetables—an emulsified olive oil, balsamic, garlic, and Dijon mix that clings for charred, flavor-packed results. Let it marinate 30 minutes to 2 hours, then grill until tender with visible herb and garlic gloss.
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Prep Time 5 minutes
marinating 30 minutes
Total Time 35 minutes
Servings: 1 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Olive oil
  • 0.5 cup olive oil
Balsamic vinegar
  • 0.25 cup balsamic vinegar
Lemon juice
  • 2 tbsp lemon juice
Garlic
  • 3 garlic cloves, minced
Dijon mustard
  • 1 tbsp Dijon mustard
Honey
  • 1 tbsp honey
Dried oregano
  • 1 tsp dried oregano
Dried basil
  • 1 tsp dried basil
Red pepper flakes
  • 0.5 tsp red pepper flakes
Salt and pepper
  • 0.25 tsp salt and pepper to taste
Prepared vegetables
  • 2 lb prepared mixed vegetables for grilling zucchini, bell peppers, mushrooms, onions

Method
 

Make the marinade
  1. Whisk olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, dried basil, and red pepper flakes together until emulsified and glossy.
  2. Season the marinade with salt and pepper to taste, then whisk again briefly to evenly distribute the seasoning.
Marinate and grill
  1. Pour the marinade over prepared mixed vegetables in a large bowl or zip-top bag and toss until every surface looks coated.
  2. Cover and marinate at least 30 minutes or up to 2 hours, so the vegetables look glistening and slightly darker.
  3. Grill the vegetables over medium-high heat until tender and charred, turning as needed for grill marks.
  4. Brush with any remaining marinade during grilling for extra flavor, watching for light sizzling without burning.

Notes

Pro tip: mince the garlic finely so it disperses through the oil-vinegar emulsion. Refrigerate vegetables (with marinade) up to 24 hours for best flavor; the marinade itself keeps covered in the fridge up to 5 days. Freezing is not recommended for the dressed vegetables, since oil-vinegar emulsion can separate. For a gluten-free option, use gluten-free Dijon mustard; the rest of the ingredients are naturally gluten-free.